Directions

In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Just before serving, top each cupcake with 1 tablespoon whipped topping.Yield: 21 cupcakes.

Originally published as Gingerbread Cupcakes in Healthy Cooking
December/January 2010, p30

In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Just before serving, top each cupcake with 1 tablespoon whipped topping.Yield: 21 cupcakes.

Originally published as Gingerbread Cupcakes in Healthy Cooking
December/January 2010, p30

Reviews forHoliday Gingerbread Cupcakes

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sdipiazza User ID: 2106899261542

Reviewed Feb. 19, 2017

"Delicious. I substituted Whey Low granulated sugar for the white sugar to save some calories. Whey Low is only 4 calories per tsp. I reduced the oil to 1/3 cup and added about 1 tbls. more of applesauce. They turned out really well. I made a regular powdered sugar icing and just smeared a little on top of my cupcake. Hard to eat just one."

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cindipowell User ID: 4327484215713

Reviewed Dec. 23, 2014

"Can ap flour be substituted for the wheat flour?"

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ameister423 User ID: 4243689214624

Reviewed Dec. 11, 2014

"Haven't tried yet but plan to -- are these standard size cupcakes or the smaller ones?"

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JLinnGS User ID: 4301775169748

Reviewed Jan. 1, 2012

"Great flavor, the molasses really stood out though so maybe next time I would just use a little less molasses. I frosted them with a thin vanilla frosting, turned out great!"

MY REVIEW

marchgirl User ID: 1606688185225

Reviewed Dec. 31, 2011

"Enjoyed these not too sweet cupcakes. Great with a cup of coffee."

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qtnmazda3 User ID: 5580012186868

Reviewed Dec. 31, 2011

"Definitely a keeper in my books! I used canned frosting b/c they were going to be displayed at a party and was afrad the icing would melt."

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saskatoonpie User ID: 3096617145637

Reviewed Dec. 30, 2011

"these were different, the molasses taste came through real strong, would recommend using the whipped topping to cut the spicy taste...also mine came out with the tops of cupcakes indented, not rounded as a normal cupcake"

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mamawmax User ID: 1017398169745

Reviewed Dec. 29, 2011

"great idea. Good flavor and just the right amount for one serving at a time. Made them and gave some as gifts."

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grapestogo User ID: 2366689173346

Reviewed Dec. 29, 2011

"Made for Christmas eve celebration. Piped creamcheese icing on them. They were a big hit. Very moist and flavorful."

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hoteamom User ID: 4883159127614

Reviewed Dec. 26, 2011

"I made these for our dessert for Christmas Day and it was wonderful! Very flavourful and very moist. I will be making these again!!!"